Winter Squash Lasagna Roll Ups

Impress everyone with this protein-packed and cozy meal. Mashed butternut squash, Good Culture cottage cheese, and grated parmesan create the most flavorful filling and perfect tang. The cottage cheese also gives the sauce incredible flavor and extra creaminess. This is sure to be everyone’s new favorite dish!

Serving:

14 Rolls

Ingredients:

Butternut Squash Cottage Cheese Filling

• 1 cup mashed butternut squash (245 grams)
• 1 cup Good Culture cottage cheese (220 grams)
• ½ cup grated parmesan (100 grams)
• 1 large egg
• 2 tablespoons of finely chopped herbs, like thyme or sage
• ½ teaspoon salt
• A few grinds of black pepper

Creamy Tomato Butternut Squash Sauce

• 1 tablespoon olive oil (15 grams)
• 4 garlic cloves, minced
• ½ red onion, minced
• 1 16oz can of crushed tomato
• ½ cup of mashed butternut squash
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon chili flakes
• A few grinds of black pepper
• ½ cup Good Culture cottage cheese

Assembly

• 14–16 lasagna sheets, (cook extra sheets in case some break)
• 1 cup shredded mozzarella cheese (120grams), divided
• ½ cup grated parmesan (100 grams)

Instructions:

Make the Lasagna Filling

1. Into a medium bowl, add mashed butternut squash, cottage cheese, parmesan, egg, chopped herbs, salt and pepper and mix until fully combined. Set aside.

Make the Sauce

1. In a large pan, heat up olive oil until shimmering.
2. Add theminced garlic and onion and cook down until slightly golden and translucent.
3. Add the crushed tomatoes, mashed butternut squash, Italian seasoning, salt, chili flakes and black pepper and cook for about 10 minutes on medium low heat until the sauce is bubbling and thicker. Pour the sauce into a blender and add the cottage cheese. Blend until super smooth. Set aside.

Assemble & Bake

1. Preheat the oven to 350 degrees.
2. In a large shallow pan, bring water and salt to a boil and cook 16 lasagna sheets for about 6-7 minutes just until flexible and al dente. Do not overcook.
3. Drain the lasagna noodles and place them in a line on a parchment lined baking tray.
4. In your desired baking dish, spoon about half ofthe sauce into it. Set aside.
5. Spread an even amount of the lasagna filling on each noodle. Spread evenly with an offset spatula.
6. Sprinkle each noodle with shredded mozzarella and then roll each noodle up.
7. Place each rolled lasagna into the baking dish until all of the lasagna rolls are placed in.
8. Pour the remaining sauce on top and sprinkle more parmesan and mozzarella cheese.
9. Bake for about 30 minutes until bubbly and the edges are slightly crisp.
10. Serve hot and top with more parmesan!